Today we talk about another must-have of our cuisine: the zucchini frittata, so simple yet so delicious. The zucchini frittata I usually prepare is very aromatic, not only because I like spices, but also because, making it already very flavorful, they help reduce the addition of other fats. It’s a perfect finger food gluten-free to eat hot or cold, in slices, as a filling, as a side dish, as a snack, or as a meal to enjoy when we’re out and about.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4.6 oz zucchini
- 4 medium whole eggs
- 1/4 cup milk (also lactose-free)
- to taste fine salt
- to taste pepper
- to taste marjoram
- to taste extra virgin olive oil
- 1/2 fresh scallion (or a few slices of leek)
Tools
- 1 Bowl
- 1 Skillet
Steps
Wash the zucchini (I used just one, which was more than enough, as it weighed about 130 g / 4.6 oz), trim the ends and cut it into very small dice.
Finely chop half a scallion (if it’s too large, use only a quarter).
In a bowl put the eggs, the zucchini dice, the milk, salt and pepper, a pinch of marjoram leaves torn (or finely chopped), the chopped scallion and mix everything with a fork.
Brush a nonstick skillet (about 8–9.5 inches in diameter) with extra virgin olive oil and heat it on the small burner over medium heat.
When it’s hot, pour in the mixture and let it cook, still over medium heat, without a lid, until there’s no longer any trace of liquid mixture on the surface.
At this point, turn off the heat (for safety), place a plate larger than the skillet on top of it and, being very careful (especially if there’s oil), slide the skillet contents onto the plate and then slide them back into the skillet. Turn the burner back on and cook the other side (about 5 minutes) covered.
The aromatic zucchini frittata is ready to be enjoyed, perhaps in a sandwich, as shown in the cover photo.
You can also bake our spiced zucchini frittata in a preheated oven, on the middle rack, for about 20 minutes at 356°F.
Bon appétit
